Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pint of stock
- a sprig of thyme
- one onion
- parsley
- salt
- pepper
- cloves
Directions
liquor, which presented the appearance of very excellent beef tea, into a saucepan with a couple of carrots, one onion, some celery, parsley, and sweet herbs, adding salt, pepper, and a few cloves. A couple of hours’ boiling produced, when the liquor was strained, as good a gravy soup in taste, colour, and clearness as any housewife need wish to put upon her table. It was not the liquefied glue which is sometimes called a gravy soup, but it was what gravy soup ought to be; and if it satisfied the present writer, those who will not like it must be indeed hard to please. I had it served with crusts of bread gratifies in the form of croute au pot.
Turning now to the meat, I first cut neat collops out of all the best pieces, as I would out of a cold leg of mutton to make hashed mutton. Then I devised a rich brown sauce, thick, velvety, and aromatic ; when the sauce was finished I made it boiling hot, and laid the pieces of meat in it, leaving the saucepan on the hob just sufficient time to make the meat hot. This is how I made the sauce : having sliced an onion, I fried it in butter till it assumed a light brown colour, then I put in a tablespoon- ful of flour, stirred the mixture well, and added about half a pint of stock, a sprig of thyme, a bay leaf, a few cloves, some whole pepper and some salt. When the sauce had simmered half an hour I strained it, and put into it judicious proportions of walnut catsup and Worcester sauce.
The dish was served with bread sippets filed in butter, mashed potatoes being handed round with it. The meat was certainly over-done, but the tastiness of the sauce made up in some measure for that drawback. What meat was not used for the above, formed the foundation of a mince, wherewith some tiny patties made of puff paste, flaky as talc, were furnished. I need not describe how the